Chewy Coconut Cookies
These delightful, golden-brown cookies offer a perfectly chewy center with a satisfyingly crisp coconut exterior.
Ingredients
- •3 cups shredded sweetened coconut (240g)
- •3 large egg whites
- •1/2 cup granulated sugar (100g)
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the shredded coconut, sugar, and salt, stirring until well mixed.
- 3
Add the egg whites and vanilla extract to the coconut mixture, folding everything together with a spatula until the coconut is thoroughly moistened.
- 4
Scoop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about an inch apart.
- 5
Bake for 25 to 30 minutes, or until the edges and tops of the cookies are a light golden brown.
- 6
Remove from the oven and allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
💡 Chef tips
- For a deeper flavor, toast the shredded coconut in a dry pan over medium heat for 3-5 minutes before mixing.
- Store these cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to a month.
- If you prefer a decadent touch, dip the bottoms of the cooled cookies in melted pareve dark chocolate.
✅ How it should turn out
The finished cookies should have a beautiful golden-brown exterior, a soft and chewy interior, and a rich, toasted coconut aroma.